Hey y'all! If you've ever craved that chewy, glossy-crusted Everything Bagel piled high with toasty seeds and savory bits, you're in the right place. This bakery-style classic is perfect for breakfasts, brunch spreads, meal prep, and cozy weekends at home. Let's get cooking!
- Yield: 8 bagels
- Prep Time: 30 minutes
- Rise/Rest Time: 1 hour 10 minutes
- Cook Time: 30 minutes (10 minutes boil + 20 minutes bake)
- Total Time: 2 hours 10 minutes
Why You'll Love This Everything Bagel
- Classic New York-style chew with a shiny, bakery-worthy crust.
- Generously coated with aromatic, crunchy everything seasoning from edge to edge.
- Simple ingredients and clear steps so home bakers succeed every time.
- Freezer-friendly, so you can toast a fresh bagel any day of the week.
- Customizable—dial in the salt, seeds, and size to your taste.
Ingredients for Stellar Bagels
Measure by weight for best results.
- Warm water (105–110°F): 1 ¼ cups (295 ml)
- Instant or rapid-rise yeast: 2 teaspoons (7 g)
- Granulated sugar: 1 tablespoon (12 g)
- Bread flour: 4 cups (480 g), plus more for dusting
- Fine sea salt: 2 teaspoons (10 g)
- Barley malt syrup (or honey), dough: 1 tablespoon (15 ml)
- Neutral oil (for bowl): 1 teaspoon (5 ml)
- For the boil: 8 cups (1.9 L) water + 1 tablespoon (15 g) baking soda + 1 tablespoon (15 ml) barley malt syrup or honey
- Egg wash: 1 egg white whisked with 1 tablespoon water
- Everything seasoning for topping: 6–8 tablespoons (use store-bought or make your own)
DIY Everything seasoning (yields ~8 tablespoons): 3 tablespoons toasted white sesame seeds, 2 tablespoons poppy seeds, 2 tablespoons dried minced onion, 2 tablespoons dried minced garlic, 1–1 ½ teaspoons coarse kosher salt.
How to Make the Everything Bagel
Step 1: Activate the yeast
In a large bowl, whisk warm water, yeast, and sugar. Let sit until foamy, 5–8 minutes.
Step 2: Mix and knead the dough
Add bread flour, salt, and barley malt syrup. Stir until shaggy, then knead on a lightly floured surface until smooth and elastic, 7–9 minutes (or 5–6 minutes on medium in a stand mixer).
Step 3: First rise
Lightly oil a bowl, add dough, turn to coat, and cover. Rise in a warm spot until doubled, about 60 minutes.
Step 4: Divide and shape bagels
Punch down the dough and divide into 8 equal pieces (~100–110 g each). Shape each piece into a tight ball. To form bagels, poke a hole in the center with your thumb and gently stretch to 1 ½–2 inches wide. Cover and rest 10 minutes while you heat the oven and water.
Step 5: Preheat and prepare the boil
Preheat oven to 425°F (220°C). Bring 8 cups water to a simmer; add baking soda and barley malt syrup (or honey).
Step 6: Boil for chew
Boil bagels 45–60 seconds per side (work in 2–3 batches). Drain well and place on a parchment-lined sheet.
Step 7: Top with everything seasoning
Brush tops with egg wash. Press each bagel, top-side down, into a shallow dish of everything seasoning to coat generously.
Step 8: Bake to perfection
Bake at 425°F for 18–22 minutes, rotating the pan halfway, until deep golden brown and glossy. Cool on a rack at least 20 minutes before slicing.
Notes for Better Bagels
- For the chewiest crumb, use high-protein bread flour; learn why protein matters at King Arthur Baking: King Arthur Bagels.
- Barley malt syrup boosts classic deli flavor and browning; honey works in a pinch but with a slightly different aroma.
- Season boldly—some will fall off during baking, so press the topping onto the egg-washed surface to help it adhere.
Everything Bagel Variations
- Whole Wheat Everything: Swap 1 cup (120 g) bread flour with whole wheat; add 1–2 teaspoons more water if needed.
- Jalapeño–Cheddar Everything: Fold 1 cup shredded sharp cheddar and 1–2 finely chopped jalapeños into the dough; top with seasoning plus extra cheese.
- Gluten-Free Style: Use a cup-for-cup gluten-free flour blend designed for yeast doughs and add 1 teaspoon xanthan gum if not included; texture will be more tender than traditional.
Required Equipment for Bagels
- Large mixing bowl or stand mixer with dough hook
- Kitchen scale and measuring cups/spoons
- Slotted spoon or spider skimmer
- Large pot for boiling
- Baking sheet lined with parchment
- Cooling rack
Everything Bagel Storage & Shelf Life
- Room temperature: Store in a paper bag inside a loose plastic bag for up to 2 days. Slice and toast to refresh.
- Freezer: Slice, then freeze in a zip-top bag up to 3 months. Toast from frozen or thaw at room temp.
- Refrigeration: Not recommended (speeds staling). For storage best practices, see the FoodKeeper guidelines: FoodSafety.gov.
Serving & Pairings for Bagels
- Classic schmear: Whipped cream cheese, lox, capers, red onion, and dill.
- Breakfast sandwich: Fried egg, crispy bacon, sharp cheddar, and hot sauce.
- Avocado upgrade: Smashed avocado, lemon zest, chili flakes, and microgreens.
- Sweet-salty: Honey, ricotta, and a sprinkle of extra everything seasoning.
Pro Tips for Perfect Bagels
- Tighten the dough balls before shaping—surface tension creates that glossy oven spring; see this shaping walkthrough: The Kitchn.
- Don’t overboil—60 seconds per side max, or the crust can get tough and the bagel too dense.
- For deeper flavor, cold-ferment shaped bagels covered in the fridge overnight, then boil and bake straight from cold.
Everything Bagel FAQ
Can I use all-purpose flour? Yes—substitute AP flour 1:1, but expect a slightly softer, less chewy crumb; reduce water by 1–2 teaspoons if the dough feels sticky.
Do I have to boil the bagels? Yes, the brief boil is essential for the signature chew and shiny crust; baking soda and malt in the water add color and classic flavor.
Can I make Everything Bagel dough ahead? Absolutely—after shaping, refrigerate overnight (8–18 hours). Boil 45–60 seconds per side straight from the fridge and bake as directed.
More technique deep-dive: Serious Eats Bagel Guide.